Paneer Pasanda Recipe is a luxurious North Indian dish with paneer slices stuffed with nuts and herbs, simmered in a creamy, spiced tomato-onion gravy. Perfect for special occasions or a comforting vegetarian dinner, this Mughal-inspired recipe is a global favorite.
Paneer Pasanda Recipe
Paneer Pasanda is a luxurious North Indian dish with paneer slices stuffed with nuts and herbs, simmered in a creamy, spiced tomato-onion gravy. Perfect for special occasions or a comforting vegetarian dinner, this Mughal-inspired recipe is a global favorite
- For Paneer Stuffing:
- 250 g paneer (cut into 8 thin triangles)
- 2 tbsp cashews (finely chopped)
- 2 tbsp almonds (finely chopped)
- 1 tbsp raisins (chopped)
- 1 tbsp fresh cilantro (chopped)
- 1 green chili (finely chopped)
- 1/2 tsp cumin powder
- Salt to taste
- For Gravy:
- 2 large onions (finely chopped)
- 2 large tomatoes (pureed)
- 1/2 cup cashews (soaked in warm water for 20 minutes)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup heavy cream (or yogurt for lighter version)
- 2 tbsp vegetable oil
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
- 1 cup water
- Salt to taste
- Fresh cilantro for garnish
Prepare Stuffing: Mix cashews, almonds, raisins, cilantro, green chili, cumin powder, and salt in a bowl. Lay 4 paneer triangles flat, spread 1 tbsp stuffing on each, and cover with another triangle to form “sandwiches.” Press gently and set aside.
Make Gravy Base: Blend soaked cashews with 1/4 cup water into a smooth paste. Set aside.
Cook Aromatics: Heat oil in a large pan over medium heat. Add bay leaf, cloves, and cinnamon stick; sauté for 30 seconds. Add onions and cook until golden brown (8–10 minutes).
Add Spices and Tomatoes: Stir in ginger-garlic paste, red chili powder, coriander powder, turmeric, and salt. Cook for 1 minute. Add tomato puree and cook until oil separates (5–7 minutes).
Create Creamy Gravy: Add cashew paste and 1 cup water. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and garam masala. Adjust consistency with more water if needed.
Cook Paneer: Gently place stuffed paneer triangles in the gravy. Simmer for 3–5 minutes, ensuring paneer is coated but not broken.
Serve: Garnish with cilantro. Serve hot with naan, roti, or basmati rice.